c.1997, M.S. Milliken & S. Feniger, all rights reserved
- Total Time:
- 30 min
- 20 min
- 10 min
- 4 servings
- 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
- Salt and freshly ground black pepper
- Flour for dredging
- 2 eggs, lightly beaten
- 2 cups panko ( bread crumbs)
- Vegetable oil for pan frying
- Shredded Napa cabbage, for serving
- Lemon wedges, for garnish
- Tonkatsu sauce, for dipping
- TURKEY TONKATSU:
- Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse